Geraldine Blazina's famous Nut Rolls

 Daughter Jan Fish told me how when her mom made these no one was allowed into the kitchen.  NO ONE.  NOT EVER.  She did everything as listed.  Flour would fly.  Nuts would grind.  Each pan was greased by hand.  When baked the rolls were placed on cooling racks.  1 whole roll of tin foil would be pulled off the roll into the same size pieces and then each nut roll would be triple wrapped and frozen til needed.  Jan, Jim and husband Frank would go from the family room, up to the small bathroom off the kitchen and slip thru to the front room or bedrooms but NEVER through the kitchen.  THIS RECIPE COMBINES JERRY'S HANDWRITTEN RECIPE WITH THE TYPED ONE HER GRANDDAUGHTER CREATED.  STACY HAD MADE THEM WITH JERRY.

1/4 cup warm water (Jerry used water from boiling potatoes, cooled slightly)

3   1/2 sticks of margarine

7  cups sifted flour

1/2 t. salt

3/4 cup sugar

2 cakes of fresh yeast, crumbled fine and dissolved in the 1/4 cup warm water

6 egg yolks slightly beaten

NUT FILLING

6 egg whites beaten

2 cups sugar

4 cups ground nuts

1 t vanilla

Combine shortening, flour, sugar and yeast as for pie crust.  Combine milk and egg yolks, add.

Mix well with and til all dough draws away and isn't sticky..

Divide into 5 parts.

Wrap each in wax paper; place in plastic bag.  Refrigerate overnight.

Roll each pastry dough on floured board to a rectangular shape.

Make filling by beating egg whites til stiff.  Fold in sugar,nuts, vanilla.  

Divide into 5 equal amounts and spread in rectangle,  Roll up.

Place in ungreased nut roll pan.  Let rise for 1 hour.

Brush lightly with milk and bake in 350 degree oven for 40-45 minutes.

All to cool in pan sitting on cooling racks.  Sprinkle with powder sugar 

wrap with foil.  Freeze or give as gifts.